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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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East meets west in this spiced up version of an American favorite Ingredients:
2 cups graham cracker crumbs |
1/4 teaspoon cinnamon |
1/2 cup soft butter |
1/2 cup raw sugar |
24 ounces cream cheese (3 8ounce packages) |
1 elmstock chai tea bag |
1/4 cup water |
1 cup raw sugar |
1 cup sour cream or 1 cup 2% greek yogurt |
1/4 cup flour |
1/2 teaspoon vanilla |
4 eggs |
1 tablespoon grated lemons or 1 tablespoon orange rind |
Directions:
1. Turn oven on at 375.
2. Blend crumbs, 1/2 cup sugar and soft butter, cinnamon in a mixing bowl.
3. Grease 10 inch spring form pan.
4. Spread mixture on the bottom and halfway up the sides.
5. Bake for 8 minutes at 350, remove from oven and set aside.
6. Brew Chai tea bag in 1/4 cup boiling water for 4 minutes (not any longer).
7. Mix softened cream cheese, sugar and cream or yoghurt until smooth.
8. Add lightly beaten eggs, flour, Chai tea, vanilla and lemon rind. Mix well.
9. Pour into prepared baked pie crust and return to oven for 15 minutes at 350.
10. Reduce oven to 325 and bake for 45-50 minutes more.
11. Cool pie for 1/2 hour.
12. Refrigerate for at least 5 hours.
13. Garnish with orange or lemon rind curled around a stick of fresh cinnamon.
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